Cut the chicken into thinly sliced bite sized pieces. Put into a plastic bag with the ◎ ingredients. Rub in well. Leave for 10 minutes, then add the katakuriko and rub well until there is no excess flour.
Slice the onion. Remove the root ends of shimeji mushrooms and shred. Mix the ● ingredients in a bowl to combine.
Heat olive oil in a frying pan and arrange the chicken pieces. Fry over medium heat, turning over to loosen the pieces.
Add the white wine and cook the chicken through. Simmer until the liquid has evaporated.
Add the sliced onion first and shimeji mushrooms next to Step 4, and fry. Pour in Step 2. Toss gently and season with salt and pepper. Serve.
Story Behind this Recipe
I created this recipe for dinner parties.
At the end, season with salt and pepper to your liking. If you like, add one teaspoon of powdered consomme for flavor.